Sticky Korean Chicken Skewers
Tender marinated pieces of chicken coated in a sticky gochujang glaze, perfect for your bbq/grill.
Ingredients
Main Ingredients
For the Glaze
Method
Heat a frying pan/skillet over a low/medium heat and lightly toast your sesame seeds for around 1 minute, then remove from the heat and set aside.
Add the light soy sauce, lime juice, sesame oil, ginger and garlic to a large bowl and give it a stir.
Cut the chicken into bite sized chunks, add to the bowl and toss in the marinade making sure it's well coated. Place in the refrigerator for 1 hour - or you can do this up to 12 hours before.
While you chicken in marinading you can make the glaze. Mix together the gochujang, dark soy sauce, honey, sesame oil and a squeeze of lime in a small bowl - you should end up with a thick spreadable paste - then set aside.
If using bamboo skewers soak them in water for 20 minutes to stop them from burning, then thread the chicken onto the skewers, this amount of chicken will make 4 large skewers.
Heat the BBQ/grill and place the skewers over indirect heat, close the lid and cook for around 15-20 minutes turning every 5 minutes or so until cooked through.
You can also use a griddle if you're cooking indoors but your skewers will cook a little faster, alternatively place them in the oven at 180C/350F for around 15-20 minutes.
Once your chicken is cooked through, brush on the gochujang glaze and cook for a further 5 minutes to allow the glaze to become beautifully sticky. Remove and serve with the sesame seeds sprinkled over and a side of Kimchi and Korean salad or any side of your choice.
How to Cook Sticky Korean Chicken Skewers (Step-by-Step)
Heat a frying pan/skillet over a medium/low heat and lightly toast the sesame seeds for around 1 minute, remove from the pan and set aside.
Avoid using a non-stick frying pan for this as heating without oil can can damage the coating
Mix together 1 tbsp of light soy sauce, 1 tbsp of lime, 1 tsp if sesame oil, 1 tbsp of chopped (or grated) ginger and 1 clove of garlic (crushed/minced) in a large bowl.
Cut the chicken into bite sized chunks and toss in the marinade. Cover and refrigerate for 1 hour.
If using bamboo skewers soak them for 20 minutes to prevent them from burning then thread on the marinated chicken.
Heat your bbq/grill by placing the charcoal on one side then place the skewers over indirect heat (the non-charcoal side). Put on the lid and cook for 15-20 minutes, turning every 5 minutes or so to allow your skewers to cook evenly.
Mix together 3 tbsp of gochujang, 1 tbsp of dark soy sauce, 1 tbsp of lime juice, 2 tbsp of honey and 1 tsp of sesame oil in a small bowl to create a thick glaze.
Once your chicken is cooked through, brush the skewers with the sticky glaze, place the lid back on and cook for a further 5 minutes to allow the glaze to get beautifully sticky.
Once your glaze has become sticky remove from the bbq/grill and sprinkle over the toasted sesame seeds, serve with kimchi, a Korean salad or any other side of your choice.
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